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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Enchilada Cassarole Recipe

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This recipe for Chicken Enchilada Cassarole is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 cups chopped cooked chicken (I use a deli chicken and separate)
1 - 28 oz. can tomatoes with green chiles, well drained
1 - 15 oz can black beans, rinsed and drained
1 - 10.75 oz. can cream of chicken soup
3 cups shredded Monterey Jack cheese, divided
1 cup sour cream
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt
8 medium soft taco flour tortillas
1 - 10 oz. can mild green chile enchilada sauce

Directions:
Directions:
Preheat oven to 350º.
Spray a 13" x 9" baking dish with nonstick cooking spray.
In a large bowl, combine chicken, tomatoes with chiles, black beans, soup, 2 cups cheese, sour cream, cumin, garlic powder, chili powder, and salt, stirring to combine well. Spoon 1 cup chicken mixture down center of each tortilla; roll up tortilla tightly. Place enchiladas, seam side down, in a single layer in prepared baking dish; top with enchilada sauce. Sprinkle evenly with remaining 1 cup cheese.
Bake for 30-35 minutes or until hot and bubbly. Serve immediately.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dish can be frozen. Thaw to room temperature and bake.

 

 

 

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